Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

250g chestnut mushrooms, sliced

1 fat garlic clove, finely chopped

300ml vegetable stock

Method

Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.

Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.

Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

Comments (56)

This couldn't have been quicker! All you need is a sharp knife to slice the pork and to make even less work for myself I bought pre sliced mushrooms. I only used 1 teaspoon of rosemary and still I found the taste of it a little overpowering. Next time I think I will try thyme or maybe Italian seasoning. I served it over rice and there was ample sauce to go with it.Overall a good, quick recipe the whole family enjoyed!

Nice, easy, quick recipe for a mid week meal I thought. Next time I will use fresh rosemary and maybe add some tarragon. I used 50:50 red wine:stock and I added another 1/4 tbsp of flour. I let the red wine bubble away first to get rid of the alcohol then added the stock. I ended up with quite a thick gravy.

Really loved this. Added sliced red onion after pork but 5 mins before the mushrooms and added a little more flour before the stock which thickened it beautifully. Slicing the pork thinly made it go further and myself, my husband and 2 very hungry teenage boys had plenty. I used 50/50 stock to red wine adding an extra 100 ml to make extra gravy to go with mash - winner all round, thank you :)

Really enjoyed this dinner, was quick and easy to make. I added onions and red pepper to mine and used 100ml red wine with 200ml veg stock. Sauce reduced down to a nicely. Will definitely be making again.

very nice, the taste reminded me so much of stuffing, I love stuffing so was good for me, I add an onion same time as frying the mushrooms and use 200 ml of stock which did reduce after around 20 minutes

Very nice, very easy, I added onions as was suggested, I took heed of the comments about it being watery and was cautious with the stock, but I found it needed all of it, maybe others were just not adding enough flour. This is on our list of favourites I think, although I thinkk next time I will use chicken stock for a wee bit more ooomph.

Tasted good, but came out with too much thin and runny sauce, even though I added a little cornflour (after the flour) to try to recover it. If I do it again I shall reduce the stock, I think, and/or use more cornflour instead of the flour. Needs veg with it.

Was worried that I might have had to add something to this to make it taste nice... But it was absolutely LOVELY!Really tasty! Yes the sauce is a bit watery but just used a slotted spoon, the pork was flavoursome enough! Really lovely x

love this made it a couple of times, always use half and half on stock and strong red wine, find simmering for a bit longer really brings out the flavour, and add finely chopped onions when adding the pork to the oil. Will be making it again!

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